Ingredients

• Crisco® Butter No-Stick Cooking Spray
• 1 (18.25 oz.) box Pillsbury® Reduced Sugar Yellow Cake
• 1/3 stick Crisco® Butter Shortening Sticks or 1/3 cup Crisco® Butter Shortening
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/8 tsp. ground cloves
• 1 cup peeled and shredded Granny Smith apple (about 1 large)
• 1 cup chopped walnuts
• 1 large egg
• 1/2 cup Pillsbury® Reduced Sugar Vanilla Frosting
• 1/4 tsp. ground cinnamon

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Instructions

1. HEAT oven to 375 degrees F. Spray cookie sheets with no-stick cooking spray.
2. COMBINE cake mix and shortening in a medium bowl with an electric mixer at medium speed until a coarse meal forms. Sprinkle spices over mixture. Add apple, walnuts and egg, mixing on low speed until a smooth dough forms. Drop tablespoonsfuls of dough 2 inches apart on prepared cookie sheets.
3. BAKE 11 to 13 minutes or until edges are light golden brown. Cool for 1 minute. Remove to cooling rack.
4. PLACE frosting and 1/4 teaspoon cinnamon into the corner of a 1-quart resealable food storage bag. Knead to combine. Seal bag. Microwave 5 seconds on HIGH (100% power). Snip small edge off bag corner. Squeeze bag to drizzle cooled cookies with frosting. Sprinkle with additional ground cinnamon.